I originally published this stromboli recipe a year or so ago, but I figured since we’re halfway through the school year ya’ll might need a few ideas for school lunches. This one is great because you can make it on Sunday and have sandwiches for several days afterwards. You could even double up and freeze some for later. And while you can send them to school for lunch, you could also serve them warm from the oven with a salad for a pretty good dinner.
- 1/2 tsp salt
- 3 c all-purpose flour (switch up to 1/2 out with wheat flour)
- 1 1/2 tsp active dry yeast
- 1 c water
- 2 Tb olive oil or vegetable oil
- 1 beaten egg
- meats (salami, pepperoni)
- cheese (Provolone)
- Combine salt, flour, yeast, water and oil in breadmaker. Set on "dough" setting and let run. After 10 minutes, check mixture to make sure it's a sticky, doughy consistency. If it's too dry, sprinkle with water. If it's too moist and liquid-like, add flour until firm.
- When dough is finished (about 90 min), turn onto floured pastry board and roll into a rectangle.
- Brush beaten egg over dough.
- Add meats and cheeses to one half of the dough.
- Beginning with the meaty, cheesy side, roll dough lengthwise. Fold up ends to seal.
- Place on cookie sheet or baking stone.
- Bake for 20 minutes at 375.
- Slice into sandwiches and serve!